Blackberry cake with milk cream

Blackberry and Milk Cream Cake – A Summer Delight

Preparation time: 40 minutes
Baking time: 50 minutes
Total time: 1 hour and 30 minutes
Number of servings: 8-10

Welcome to the sweet world of baking, where each ingredient has a story, and every recipe becomes a memorable experience! Today, I will guide you in making a delicious blackberry cake with a fine milk cream, a dessert that skillfully combines fluffy layers with airy cream, perfect for hot summer days. Let’s get started!

A Little Story about Cakes

Cakes have been made for thousands of years, evolving from simple baked bread discs to pastry masterpieces that delight our senses. This blackberry cake is a modern reinterpretation of classic desserts, blending the natural flavors of the fruit with the velvety texture of the cream. Blackberries, with their sweet-tart taste, bring a note of freshness and vibrant color, turning each slice into a true pleasure.

Ingredients

*For Base I:*
- 5 eggs
- 2 tablespoons cold water
- 5 tablespoons sugar
- 6 tablespoons flour
- 10 g baking powder
- a pinch of salt
- 1 teaspoon vanilla extract

*For Base II:*
- 3 eggs
- 3 tablespoons sugar
- 3 tablespoons coconut (dried flakes)
- 1 tablespoon flour
- 5 g baking powder
- a pinch of salt

*For Cream:*
- 3 tablespoons cornstarch
- 500 ml milk
- 1 vanilla pod
- 4 tablespoons sugar
- 200 ml whipped cream

*Extra:*
- 1 jar of blackberries (330 ml) or 200 g frozen blackberries

Step by Step Preparation

Step 1: Preparing Base I

1. Start by preheating the oven to 180°C. It is important to have the oven well-preheated to achieve a fluffy base.
2. In a large bowl, beat the egg whites with a pinch of salt until you get a stiff foam. This step is essential to provide structure to the base.
3. Gradually add the sugar, continuing to mix until you obtain a glossy foam in which the sugar is completely dissolved.
4. Add half of the flour and the vanilla extract, gently folding with a spatula. Then, incorporate the remaining flour and baking powder, being careful not to thicken the mixture.
5. Add the 2 tablespoons of cold water and mix everything gently. Pour the mixture into a springform pan with a diameter of 20 cm.
6. Bake for 20-25 minutes, doing the toothpick test to check if it's done. Let it cool.

Step 2: Preparing Base II

1. After the first base has cooled, use the same pan to bake the second base.
2. Mix the coconut with a tablespoon of flour and the baking powder. This step helps prevent the coconut flakes from settling in the mixture.
3. Beat the egg whites with the sugar and a pinch of salt until you obtain a stiff foam, similar to the first base.
4. Gently fold the coconut mixture into the egg whites, being careful to maintain the aeration.
5. Pour the mixture into the pan and bake for 20-25 minutes. Check again with a toothpick and let it cool.

Step 3: Preparing the Cream

1. In a saucepan, add the cornstarch, sugar, seeds from the vanilla pod, and milk. Mix well to avoid lumps.
2. Place the saucepan over low heat and continuously stir until the cream thickens. You should achieve a consistency similar to that of pudding.
3. Once the cream has thickened, let it cool. You can speed up the process by placing the saucepan in a bowl of cold water.
4. After cooling, whip the cream until stiff and fold it into the milk cream.

Step 4: Assembling the Cake

1. Cut the first base in half. Place the first half on a platter and soak it with a third of the blackberry compote juice.
2. Spread 1/3 of the cream over the base, leveling well. Then, add half of the drained blackberries.
3. Place the second base (the one with coconut) on top, soak it, add the remaining cream, and top with the remaining blackberries.
4. Place the last half of the base, soak it, and cover with the remaining cream. Level well.
5. Refrigerate the cake for at least 2 hours, or until the cream has set slightly.

Step 5: Decoration and Serving

1. Once the cream has set, you can decorate the cake as you wish. A simple idea is to add a few fresh blackberries and coconut flakes on top.
2. Serve the cake cold, carefully sliced to maintain the layers. This cake is perfect alongside a cup of fruit tea or fresh lemonade.

Practical Tips and Variations

- If you don’t have blackberries, you can experiment with other berries, such as raspberries or blueberries.
- For a chocolate note, you can add some chocolate chips to the cream or to the coconut base.
- Using unrefined sugar gives a deeper flavor and warmer color to the cream, as I have done. If you prefer a lighter taste, you can opt for white sugar.
- The cake can be stored in the refrigerator for 3-4 days, but it is best enjoyed in the first few days.

Nutritional Benefits

This cake is not only delicious but also full of nutrients. Blackberries are an excellent source of antioxidants, vitamins C and K, and coconut provides healthy fats and fiber. Therefore, each slice becomes not just a treat but also a healthier choice for dessert.

Frequently Asked Questions

- Can I use other types of flour? Yes, you can experiment with whole grain or gluten-free flour, adjusting the liquid amounts.
- How can I make the cake less sweet? Reduce the amount of sugar in the cream and bases, or choose a blackberry compote without added sugar.

This blackberry and milk cream cake is not just a dessert; it is a true culinary experience that brings joy and freshness in every slice. I invite you to prepare it and enjoy every moment spent in the kitchen, transforming simple ingredients into unforgettable memories!

 Ingredients: For Base I: -5 eggs -2 tablespoons cold water -5 tablespoons sugar -6 tablespoons flour -10 g baking powder -pinch of salt -1 teaspoon vanilla extract Base II: -3 eggs -3 tablespoons sugar -3 tablespoons coconut -1 tablespoon flour -5 g baking powder -pinch of salt Cream: -3 tablespoons starch -500 ml milk -1 vanilla pod -4 tablespoons sugar -200 ml whipped cream Extra: 1 jar of blackberries (330 ml) or 200 g frozen blackberries